L'atelier d'Ecrin glacé
An artisanal ice cream parlor where absolutely all the flavors are homemade.
In addition, Nicolas transforms the cocoa bean into delicious traditional chocolate bars.
In addition, Nicolas transforms the cocoa bean into delicious traditional chocolate bars.
Nicolas started making homemade ice cream and added a string to his bow: artisanal ice cream.
The products it offers are the result of the preparation of various flavors of ice creams and sorbets: coffee, vanilla, chocolate, pistachio, stracciatella, tiramisu, nectarine, strawberry, lemon, orange, blueberry, raspberry, etc.
His ice creams are made with fresh and/or raw products, never with aromatic powders. For mint ice cream, for example, he infuses mint leaves. Or, for pistachio ice cream, he uses real pistachios that he transforms into paste.
Two years ago, he started creating chocolate bars from cocoa beans.
PRODUCTS:
– All-flavor ice creams
– All-flavored sorbets
– Ice cream cake
– Dark chocolate bar: Sao Tome 76%, organic Ecuador 76%, organic Ecuador 90%, organic Haiti 76%, fair trade Liberia 76%, organic Togo pecan and hazelnut 76%, chocolate/orange 60%….
– White chocolate bar: Liberia 44%, Liberia dried fruits 44%, Liberia 60%…
– White chocolate bar: White rapadura sugar, white milk jam…
POINT OF SALE :
the frozen case workshop
LABEL:
– Member of the Oisans Know-How Route
The products it offers are the result of the preparation of various flavors of ice creams and sorbets: coffee, vanilla, chocolate, pistachio, stracciatella, tiramisu, nectarine, strawberry, lemon, orange, blueberry, raspberry, etc.
His ice creams are made with fresh and/or raw products, never with aromatic powders. For mint ice cream, for example, he infuses mint leaves. Or, for pistachio ice cream, he uses real pistachios that he transforms into paste.
Two years ago, he started creating chocolate bars from cocoa beans.
PRODUCTS:
– All-flavor ice creams
– All-flavored sorbets
– Ice cream cake
– Dark chocolate bar: Sao Tome 76%, organic Ecuador 76%, organic Ecuador 90%, organic Haiti 76%, fair trade Liberia 76%, organic Togo pecan and hazelnut 76%, chocolate/orange 60%….
– White chocolate bar: Liberia 44%, Liberia dried fruits 44%, Liberia 60%…
– White chocolate bar: White rapadura sugar, white milk jam…
POINT OF SALE :
the frozen case workshop
LABEL:
– Member of the Oisans Know-How Route
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On the spot…
Level suitable for beginners
Boucle des 3 ponts par les Essoulieux et Bassey – Balade
Level suitable for beginners
Variante forestière de la boucle des 3 ponts par les Essoulieux et Bassey – Balade
Level suitable for beginners
Les 3 ponts par la digue- Balade
Hotel